chicken skewers with ginger-peanut sauce

12 metal (or wooden) skewers
2 pounds boneless chicken (see cook’s note)
Zest of 2 limes
1/2 cup fresh lime juice
1/2 cup smooth peanut butter
2 tablespoons light brown sugar
1/4 cup low-sodium soy sauce
2 teaspoons finely minced fresh ginger
2 cloves garlic, finely minced
1/2 teaspoon crushed red pepper flakes, or to taste
Fresh cilantro, chopped, optional
Peanuts, chopped, optional

  1. If using wooden skewers, soak in water for at least 30 minutes. Set aside.
  2. Cut chicken into long pieces, about 1-inch wide by 3-inches long. Set aside.
  3. In a large bowl, combine lime zest, lime juice, peanut butter, light brown sugar, soy sauce, ginger, garlic, and red pepper flakes to taste. Transfer 1/3 of sauce to a serving bowl (for dipping) and remaining 2/3 into a resealable plastic bag. Add chicken to bag, coat well with mixture, seal and allow to marinate in refrigerator for up to 2 hours. 
  4. Preheat grill to medium-high heat. Place 1-2 pieces of chicken onto each skewer until all of chicken is used. Place skewers on grill and cook 2-4 minutes per side, depending on thickness. Remove from grill and transfer to a large serving platter. Garnish with cilantro and peanuts (if using) and serve with reserved sauce.

Serves 4.

cook’s note: You can use either breast or thigh meat for this recipe, but the thigh meat tends to dry out a bit less.